There are times when conversations can't help but to drift off into the world of good food and sharing recipes.
While working the other day, I had the pleasure of meeting several wonderful women who enjoy the pleasures that come from homemaking and cooking. We got along incredibly for the short time I spent with them, briefly discussing cooking tips and zucchini recipes before I left.
A few days later a member of the Jackson Township Better Homes Extension Club, Clay County resident Bobbi Cayton stopped by The Brazil Times to share her favorite recipe for Zucchini Bread with readers.
"I love this recipe," she told me while posing for her picture. "It's very easy to make and moist and flavorful."
2 cups of sugar
1 cup of canola oil
2 cups of grated zucchini
3 cups of flour
¼ teaspoon baking powder
1 teaspoon salt
1 teaspoon of baking soda
3 teaspoons of cinnamon
2 teaspoons of real vanilla
1 cup of chopped nuts
Beat eggs and sugar together until light and fluffy, then add all other ingredients until completely mixed.
Spray two bread pans, then divide the dough between the pans and bake 40-50 minutes at 350 degrees.
Remove the loaves from the pans after cooled.
If you would like to share one of your recipes for my blog or be highlighted as one of Clay County's Best and Most Unique Cooks in a future edition of the paper, please contact me at The Brazil Times during normal business hours at 446-2216, or by e-mail at email@example.com. Be prepared to smile and share why the recipe is special to you!